Eggplant Subs with Provolone

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Coarsely grind coriander seeds in a spice grinder or blender. Transfer to a shallow dish.

With a pastry brush, lightly coat both sides of eggplant rounds with oil, then dredge in coriander to lightly coat. Season with salt and pepper. Arrange the eggplant in a single layer on the prepared baking sheet.

Bake the eggplant until tender, 20 to 25 minutes.

Meanwhile, to prepare relish: Combine tomato, onion, olives, basil, garlic, vinegar and pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to use.

Set the bottom half of each baguette piece on a square of foil. Layer with arugula (or watercress), relish, eggplant and cheese and cover with the top half of the baguette. Wrap the sandwiches in foil and bake until heated through, 5 to 7 minutes. Serve immediately.